Red Velvet Poke Cake with Cream Cheese Frosting
A classic dessert featuring easy recipes combined with rich cream cheese frosting. Perfect for any occasion!
Servings: 12 slices
Ingredients
- 1 box red velvet cake mix
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the red velvet cake mix according to the package instructions using the water, eggs, and oil.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour the sweetened condensed milk over the cake, letting it seep into the holes. Allow the cake to cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until the mixture is smooth and creamy.
- Spread the cream cheese frosting evenly over the cooled cake.
- Chill the cake in the refrigerator for at least 2 hours before serving.